Another soup recipe that is a keeper at this house! Creamy, filling, and delicious! If you chop the veggies ahead of time this soup can come together pretty quickly. We added our broccoli and didn’t cook it at the end for long enough so the broccoli was a bit al dente. I will probably cook it a bit longer this next time. Enjoy!
Cheesy Veggie Chowder
Source: Lulu the Baker
2 tablespoons butter
1/2 cup onion, finely chopped
1 cup carrot, finely chopped
1 stalk celery, finely chopped
1 tablespoon minced garlic
4 cups chicken broth
2 large baking potatoes, peeled and chopped
1 tablespoon flour
1/2 cup water
2/3 cup milk
2 cups broccoli, chopped
2 heaping cups shredded cheddar cheese
Melt the butter in a large soup pot. Add onions, carrots, and celery; saute over medium heat until tender (about 10 minutes).
Add garlic and cook 1 or 2 additional minutes.
Add chicken broth and potatoes, bring to a boil, and cook until potatoes are tender (about 15 minutes).
Mix flour with water, add, and simmer until soup is slightly thickened.
Add milk and broccoli and cook until broccoli is just tender and soup is heated through.
Stir in cheese, allow to melt. Serve.
Makes 6 servings